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cooking la plancha

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fishlessman
fishlessman Posts: 32,763
in EggHead Forum
got a simple cook book called la plancha over the holidays, simple gook, marinades and sauces, but really vibrant looking flavors. dont have a simple plate to cook on yet so used the fry pan, used a modified trex style cook that was sear rest roast, then high heat again to finish. worked pretty well

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fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • Sundown
    Sundown Posts: 2,980
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    fish

    where's the chowdah?
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  • fishlessman
    fishlessman Posts: 32,763
    edited January 2013
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    Sundown said:
    fish

    where's the chowdah?
    this was deepsouths creole chowder, its an incredible chowder base, starts with sauted bell peppers, onions, celery, and garlic, adds a little crunch, then some wine1/2 cup and cognac1 teaspoon and simmer it down, add some frozen corn and potatoes and a quart and a half of chicken stock, and simmer til potaoes are soft, tablespoon and a half creole seasoning, 1/4 teaspoon cayanne, 6 strips cooked bacon and all the bacon grease, add a butter roux, heavey creme, half and half, shrimp scollops, lobster, then a can of crab. its a hundred dollar pot of chowder, its a little spicey but after a couple spoon fulls you dig right in
    :D
    this would easily win a chowdah comp

    image
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,102
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    fishlessman said:
    Sundown said:
    fish

    where's the chowdah?
    this was deepsouths creole chowder, its an incredible chowder base, starts with sauted bell peppers, onions, celery, and garlic, adds a little crunch, then some wine1/5 cup and cognac1 teaspoon and simmer it down, add some frozen corn and potatoes and a quart and a half of chicken stock, and simmer til potaoes are soft, tablespoon and a half creole seasoning, 1/4 teaspoon cayanne, 6 strips cooked bacon and all the bacon grease, add a butter roux, heavey creme, half and half, shrimp scollops, lobster, then a can of crab. its a hundred dollar pot of chowder, its a little spicey but after a couple spoon fulls you dig right in
    :D
    this would easily win a chowdah comp

    image
    Now you're talking my language!  Sounds great.  We made a Oyster Rockefeller stew on Monday. Complete with the anise, fresh spinach and ersahs.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,763
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    i could eat chowder everyday, would weigh 500 pounds though
    :)) this was the first batch, for xmas, second batch was with crab and shrimp and pureed butternut squash instead of taters for new years. got a recipe for rockefeller stew, i dont think ive ever had a cooked oyster
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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